Veggie Tortilla Lasagna
Elevate your meatless meal game with this stunning Veggie Tortilla Lasagna, a clever twist on traditional lasagna that swaps pasta sheets for soft, melt-in-your-mouth flour tortillas. Packed with vibrant layers of sautéed zucchini, bell peppers, spinach, black beans, and sweet corn, all seasoned with cumin and chili powder for a flavorful kick, this dish offers a satisfying blend of textures and tastes. Smothered in marinara sauce and melty mozzarella and cheddar cheese, this easy-to-assemble casserole bakes to golden perfection in just 25 minutes. Perfect for busy weeknights or as a crowd-pleasing vegetarian main, this lasagna is as nutritious as it is delicious. Serve it warm, topped with fresh cilantro for a pop of color and extra zest!
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Recipe Information
Ingredients
- 6 pieces large flour tortillas
- 1 medium, diced zucchini
- 1 medium, diced red bell pepper
- 1 medium, diced yellow onion
- 2 cloves, minced garlic
- 4 cups spinach
- 1 can (15 oz), drained and rinsed black beans
- 1 cup corn kernels
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped (optional) fresh cilantro
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch round baking dish or equivalent-sized casserole dish with a bit of olive oil.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté for 5 minutes until softened.
Add the minced garlic, zucchini, ground cumin, chili powder, salt, and black pepper to the skillet. Cook for another 3-4 minutes until the zucchini softens.
Stir in the black beans, corn kernels, and spinach. Cook until the spinach is wilted, about 2-3 minutes. Remove the skillet from heat.
Spread a thin layer of marinara sauce (about 1/4 cup) at the bottom of the greased baking dish.
Place one tortilla on top of the sauce, trimming it if necessary to fit the dish.
Spread a layer of the vegetable mixture over the tortilla, followed by 1/4 cup of marinara sauce and a sprinkle of mozzarella and cheddar cheese. Repeat this layering process (tortilla, vegetables, sauce, cheese) until all tortillas are used, finishing with a generous layer of cheese on top.
Cover the dish with foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the lasagna from the oven and let it cool for 5 minutes before slicing.
Garnish with freshly chopped cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
3140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.0 g | 195% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 9201 mg | 400% | |
| Total Carbohydrate | 299.7 g | 109% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 47.6 g | ||
| Protein | 147.9 g | 296% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3164 mg | 243% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 2114 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
